Chocolate is the ultimate comfort food for almost all people around the world.
Whether it’s a special occasion or a regular day, a chocolate cake is never wrong. It can instantly lift your spirit and satisfy your sweet cravings!
This cake is made in a loaf tin and does not have any frosting, which makes this cake the easiest and simplest to make. And more importantly, what could be more satisfying and delightful than a simple chocolate cake?
There are plenty of recipes on the internet that you can try, but what sets this cake apart from the rest is that it is not only moist but also incredibly fluffy. Moreover, the drizzled melted chocolate over the loaf takes the cake to a whole new level of decadency.
Another great thing about this cake is that it comes together easily. It does not need any creaming rubbing methods to make the cake either. Just follow the simple steps of the recipe, and voila!
You have delightful and decadent simple chocolate cake on your plate!
Why You Will Love This Recipe?
- Flavor: It has a decadent chocolate flavor that just melts in your mouth. It hits the taste buds with deep cocoa essence, perfectly balanced sweetness, with a moist and tender crumb.
- Texture: This simple chocolate cake has a moist yet fluffy texture with tender crumbs. The blend of these textures makes it an irresistible dessert for anyone who has a sweet tooth.
- Simple: Making this cake is pretty simple and easy. You don’t need a fancy mixer or blender to make this cake; the batter comes together quickly, so you can make this cake any time of the day and enjoy it right after.
- Homemade goodness: Making a homemade cake is far more tastier and healthier to satisfy your cravings. The sense of accomplishment that fills your heart after baking a delightful cake is always a feeling that you cherish. So bake this simple chocolate cake to satisfy your sense of accomplishment.
Important Ingredients Used in the Recipe
- All-purpose flour: This ingredient acts as a base and gives structure and stability to the cake.
- Dutch cocoa powder: It is the primary ingredient that gives the cake its main flavour, which is chocolate along with the deep cocoa colour and taste.
- Sugar: Castor sugar has been used in the recipe. It adds sweetness and moisture to the cake.
- Rising agent: Both the baking powder and baking soda have been used in the recipe. They make the cake rise while baking and help in getting the fluffy texture as well.
- Milk: Milk contributes to the cake’s tender crumbs by preventing it from becoming too dry. It also adds richness to the cake.
- Fat: Melted unsalted butter, along with vegetable oil, are the primary sources of fat in this recipe. They help in creating tender crumbs and add buttery richness to the cake.
- Sour cream: It helps the cake to rise, resulting in a soft crumb texture by reacting with the rising agents.
- Egg: Eggs help in getting the moisture that is needed for the cake.
How to Make a Simple Chocolate Cake?
Preparations: Gather all the ingredients that are given in the recipe list. Prepare a rectangular loaf tin by greasing it with a little bit of oil and placing a piece of butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan).
Mix sugar and egg: In a bowl, mix egg and sugar until sugar dissolves a little.
Add the liquid ingredients: After mixing egg and sugar, add in all the liquid ting from the oil, followed by sour cream, milk, melted butter and vanilla essence. Mix everything together properly.
Sift dry ingredients: In the same bowl, sift in the dry ingredients, which are all-purpose flour, Dutch cocoa powder, baking powder and, baking soda, salt. Sifting the dry ingredients will make the batter smooth and lump-free. Mix again until you get a smooth and chocolaty batter.
Baking: Pour the batter into the prepared tin and bake it at 180° C or 350° F (OTG mode: lower rod mode only) for 30 – 35 minutes or until a toothpick inserted in the middle comes out clean with few soft crumbs sticking to it.
Assembly: After baking, let it cool down completely before de-molding the cake. Once cooled, de-mold it using a palette knife. Then, drizzle melted dark couverture chocolate using a piping bag. You can also use milk or white couverture chocolate for drizzling.
Chef’s Tips For The Recipe
For The Batter
Sift the dry ingredients before mixing in the liquid mixture.
Use room temperature ingredients for the cake.
Do not overmix the batter, or the cake may sink from the middle while baking.
Tips For Easy Demoulding
Let the cake cool down completely before de-moulding.
Grease and line the loaf tin to prevent the cake from sticking to it.
How to Store Simple Chocolate Cake
You can store the baked cake in the refrigerator for 1 week while in the freezer for about 20 days. Make sure that you pack it tightly with food-grade plastic wrap or keep it in an air-tight container.
You can store it at room temperature for up to 2 days.
More Easy Recipes
Check out our other chocolate-flavoured recipes:
Frequently Asked Questions
Yes, absolutely; even without the drizzle, the cakes taste delicious. You can also add it in your hampers to gift or sale.
To prevent the cake from drying, bake it for 30 – 35 minutes only. Overbaking may lead to dryness of the cake.
Yes, you can substitute Ditch cocoa powder with natural cocoa powder in this recipe. The taste and texture may differ from the original one.
Yes, you can freeze the cake for at least 20 days. Make sure to keep it in an air-tight container or seal it tightly with food-grade plastic wrap.
Absolutely! You can try adding coffee or Nutella to the batter. You can also try adding hazelnut, almond or walnuts to the batter to give it a nutty crunch.
Yes, you can serve the cake with both vanilla and chocolate-flavoured ice cream. It will taste delicious.
- 150 g All-purpose flour
- 20 g Dutch cocoa powder
- ½ tsp + ¼ tsp Baking powder
- 1/8 tsp Baking soda
- 150 g Sugar
- 2 Egg (medium size)
- 45 g Oil
- 60 g Milk
- 60 g Sour cream
- 42 g Melted unsalted butter
- 1 tsp Vanilla essence
- Melted dark couverture chocolate, as required
- Prepare a 20 cm X 9.5 cm rectangular loaf tin by greasing it with oil and placing a piece of butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan).
- In a bowl, mix egg and sugar until sugar dissolves a little.
- After mixing egg and sugar, add all the liquid from the oil, followed by sour cream, milk, melted butter and vanilla essence. Mix everything properly.
- In the same bowl, sift in the dry ingredients, which are all-purpose flour, Dutch cocoa powder, baking powder, baking soda, and salt. Sifting the dry ingredients will make the batter smooth and lump-free. Mix again until you get a smooth and chocolaty batter.
- Pour the batter into the prepared tin and bake it at 180° C or 350° F (OTG mode: lower rod mode only) for 30 – 35 minutes or until the toothpick inserted in the middle comes clean with a few soft crumbs sticking to it.
- After baking, let it cool down completely before de-molding the cake.
- Once cooled, de-mold it using a palette knife.
- Then, drizzle melted dark couverture chocolate using a piping bag.
- Prep Time: 10 to 15 minutes
- Cook Time: 30 to 35 minutes